from the kitchen of Lorie Fangio, Resident Chef
Is there anything more comforting than soup?
Chicken soup heals the soul but that doesn’t mean it has to be ordinary. Roasted poblano peppers give this soup an added layer of flavor and warmth. Try my Roasted Poblano Pepper and Chicken Soup for dinner tonight and let us know how you like it!
Roasted Poblano Pepper and Chicken Soup
4 poblano peppers
1 medium onion chopped
2 garlic cloves pressed
3 tablespoons butter
2 tablespoon flour
5 cups chicken stock
½ cup heavy cream
1 cup corn, fresh or frozen
2 large chicken breasts
1 teaspoon olive oil
Salt and pepper
½ cup crème fraiche
Preheat oven to 400 degrees. Place poblano peppers on a baking sheet lined with foil and into the oven until the skin has blistered and is turning black. Remove peppers from the oven and place them in a brown paper bag to sweat until cooled 1-3 hours. Once cooled, the skin will pull right off of the peppers. Remove the skin, seeds and stems and dice the peppers. Preheat oven to 350 degrees. Place chicken in a glass baking dish, rub surface of chicken with olive oil, season with generous amounts of salt and pepper and bake uncovered for 30-45 minutes until chicken is firm to the touch. Let chicken cool, dice and set aside. In a large soup pot, cook onions over medium heat in butter until they are clear about 8 minutes. Next add garlic and flour and cook 2 minutes more stirring well. Warm the chicken stock in the microwave for 2 minutes. Whisk in chicken stock and add peppers to the pot. Cook until mixture comes to a boil. Reduce heat and simmer for 5 minutes until soup is thick. Puree soup until it is very smooth using an emersion blender. Add cream to pot and stir well. Add chicken and corn and warm through before serving with a dollop of crème fraiche.
- Poblano peppers are generally mild but can sometimes be hot so taste the peppers before adding to the soup If they are very hot, you can add less.
Peppers can be prepared up to 3 days in advance and held in the refrigerator.
- Use a rotisserie chicken as a time saver.
- If you don’t have an emersion blender, use a traditional blender and puree soup in two batches.
- Be sure to vent top and cover with a dishtowel so the steam can escape
For more of Lorie’s recipes, visit our McKinney Kitchens page
Learn more about Lorie’s culinary trips by visiting her website, www.atasteofparis.net.